(Yields about 1.5 quarts)
This recipe makes a rich, custard-style ice cream. The key to that deep “butter pecan” flavor is using brown sugar and preparing the nuts with butter and salt.
I. Ingredients
The Toasted Pecans:
- 1 cup Pecan halves or pieces
- 1 tbsp Unsalted butter
- ¼ tsp Salt
The Ice Cream Base:
- 2 cups Heavy cream
- 1 cup Whole milk
- ¾ cup Light brown sugar, packed (gives the classic color and butterscotch flavor)
- 2 tbsp Unsalted butter
- 4 large Egg yolks
- 1 tsp Pure vanilla extract
- ¼ tsp Salt
II. Instructions
Step 1: Toast the Pecans (Essential for Flavor)
In a skillet or small pan over medium heat, melt the 1 tablespoon of butter. Add the pecans and the salt. Cook, stirring constantly, for 3–5 minutes until the nuts are fragrant and golden brown. Be careful not to burn them. Transfer the nuts to a plate or parchment paper and let them cool completely. This is crucial for keeping them crunchy.
Step 2: Make the Custard Base
- In a medium saucepan, combine the whole milk, brown sugar, 2 tablespoons of butter, and salt. Heat over medium heat until the butter and sugar are completely dissolved and small bubbles form at the edges (do not let it boil).
- While the milk mixture is heating, place the egg yolks in a separate heatproof bowl and whisk them until they are pale and creamy.
- Tempering the Eggs: Slowly ladle about one cup of the hot milk mixture into the egg yolks while whisking constantly. This warms the eggs gradually so they don’t scramble.
- Pour the warmed egg-milk mixture back into the saucepan.
Step 3: Thicken and Chill
- Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon. This usually takes 5–7 minutes. Do not let it boil, or it will curdle.
- Remove from heat. Immediately stir in the heavy cream and vanilla extract.
- Transfer the base to a clean bowl, cover with plastic wrap (press the wrap directly onto the surface to prevent a skin from forming), and refrigerate until completely cold, at least 4 hours, or ideally overnight.
Step 4: Churn and Add Mix-ins
- If using an Ice Cream Maker: Pour the chilled custard base into the canister of your ice cream machine and churn according to the manufacturer’s instructions. When it reaches a soft-serve consistency, stir in the cooled, buttered pecans.
- If No Machine (No-Churn Method): This base works, but requires patience. Place the cold custard base in a shallow pan and freeze. Every 30 minutes, remove it and beat it vigorously with a hand mixer or blender to break up ice crystals. Repeat this 4-5 times. After the final mix, fold in the buttered pecans.
Step 5: Harden
Transfer the churned ice cream to a freezer-safe container. Freeze for at least 6 hours until firm.
Pro Tip for Serving:
To get that exact glossy look from the image, prepare a quick caramel sauce (by melting together butter and brown sugar) and drizzle it over the scoops immediately before serving. This melts the surface slightly and adds a beautiful shine.
